Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.

Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.

Gently fold the cherries into the batter.

Pour the batter into the prepared 6 inch cake pan.

Bake in the preheated oven for 30 – 35 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.

Cool the cake for 10 minutes in the pan then remove from the pan and transfer to a wire rack and cool completely. Remove and discard the parchment round if it is still on the cake when you release it from the pan.

For the Glaze:

Combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.

Once the cake is completely cool, spread the glaze on top. Slice and serve.

Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.

Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.

Pour the batter into the prepared 6 inch cake pan.

Bake in the preheated oven for 30 – 35 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.

Cool the cake for 10 minutes in the pan then remove from the pan and transfer to a wire rack and cool completely. Remove and discard the parchment round if it is still on the cake when you release it from the pan.

For the Glaze:

Combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.

Once the cake is completely cool, spread the glaze on top. Slice and serve.

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